INGREDIENTS

INSTRUCTIONS

Combine cornstarch and 1/4 cup apple juice; stir well, and set aside.
Combine peaches and next 3 ingredients in a Dutch oven. Bring to a
boil; cover, reduce heat, and simmer 8 to 10 minutes or until peaches
are tender. Stir in cornstarch mixture. cook, stirring constantly,
until thickened and bubbly. Remover from heat, and stir in almond
extract. Let cool.  Combine 1/2 up flour, salt and 1/8 teaspoon nutmeg;
cutting margarine  with a pastry blender until mixture resembles coarse
meal. sprinkle  cold water, 1 tablespoon at a time, over surface; stir
with a fork  just until dry ingredients are moistened. Shape into a
ball.  Sprinkle 1 tablespoon flour over work surface. Roll dough to and
8-inch square on floured surface; cut into 1/2 inch strips. Spoon
peach mixture into an 8-inch square baking dish coated with cooking
spray. arrange pastry strips lattice-style over peach mixture. Seal
pastry to edge of dish. Bake at 425 degrees for 20 minutes or until
pastry is golden and filling is bubbly. Garnish with a fresh into
sprig, if desired. Serve warm. Yield; 6 servings  Per serving:cal. 307
Fat 4.5g Carb. 67.3g protein 3.2g Cholesterol 0g  Sodium 96mg  Note* I
use cinnamon and omit the almond extract and the salt  Posted to EAT-LF
Digest by Beverly Manning <bmann@jcn1.com> on May 19,  1999, converted
by MM_Buster v2.0l.

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